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Donut Muffins

Who is not in need of a quick, yummy and oh so easy muffin recipe? You can have these on your table in under 35 minutes (from start to finish, once your oven has preheated). Heck, I can’t even get my hair dry in that time! I used this recipe, but there are a ton similar floating around, not sure who is the ‘originator’ of this recipe.

Now, if you are looking for a light-as-air textured muffin, these are not for you. I feel these are only called ‘muffins’ because they are baked in a muffin tin. Don’t get me wrong, these are great, but definitely have the texture that more dense like a donut hole. Now, I have yet to meet a donut hole that I don’t like, so, really, their texture is fine with me. Even my taste tester (aka, the hubs) loved these and he usually enjoys his muffins topped with struesal and nuts.

This recipe is so straight forward and easy to follow that even my taste-tester can pull these off. I would watch the bake time closely as mine were finished in about minutes. I did add a teaspoon vanilla to the batter as indicated below and did not use nutmeg at all (we are not huge nutmeg in muffin lovers). I let them cool for about, oh, 30 seconds before I dipped them in melted butter and then a mixture of cinnamon, sugar. I do think these would be equally good with some sort of powdered sugar or chocolate glaze (however, they would be more work and dirty dishes).

These muffins are best eaten warm and fresh but do hold up for a day or so if kept sealed in tupperware. I would nuke for about 10-15 seconds before eating however because they do tend to get a little tough (much like day old donuts) room temp.

I did make a few small changes to the recipe as indicated below.

While these will not be my ‘go-to’ muffin recipe, they will be my ‘i-have-45-minutes-and-need-a-breakfast-or-brunch-muffin’.